Elephant yam fry is an easy and tasty side dish to serve with dal rice or rasam. It is super crispy on the outside and soft on the inside. Being salty, spicy, and slightly tangy, all in one, it is the best side for rice.
Elephant yam – 250 gms
Chilli powder – 1 1/2 tsp adjust to your taste
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Rice flour – 1 1/2 tsp
Turmeric – 1/4 tsp
Asafoetida – a pinch powdered
Ginger garlic paste – 1 tsp (optional)
Lemon juice or tamarind – 1 tsp
Salt to taste
Oil to shallow fry
Cut and remove the outer skin of elephant yam, Cut the yam into 1/4 inch thick slices as shown in the pic.
immerse in water for 10 mins.
Cook covered in boiling water along with a pinch of salt and turmeric until it is 90% done or pressure cook it for 1 whistle by adding enough water. Once done drain the water with a colander and keep it aside.
Now add the rice flour, chili powder, turmeric, salt, jeera powder, coriander powder, lemon juice or tamarind extract, and salt to a mixing bowl or plate and mix to get a paste as shown in the pic. If the mixture is too thick sprinkle some water to achieve the right consistency.
Now add the cooked yam to the paste and marinate for 5 minutes.
Then heat a Tawa, add sufficient oil to shallow fry, and roast both sides of the yam in the medium-low flame until you get a crispy golden brown color.
Keep flipping at regular intervals.
Elephant Yam fry is ready, Serve hot as a side or munch away as an appetizer.